1. Add 1 cup of chicken stock, ½ teaspoon garlic powder, and ¼ cup of hot sauce to the stainless steel inner pot of the Instant Pot. Then add 1-2 lbs of boneless, skinless chicken breast. Add another ¼ cup of hot sauce and press the chicken into the liquid.

2. Use a small paring knife to make 12-15 slits in the squash. Place a stainless steel wire rack or egg rack into the pot (the rack should be about 2 inches tall so it sits above the chicken, but be short enough to allow you to fit a whole squash in the pot). Then place squash on the rack in the Instant pot.

3. Cover and seal the lid, and set the pot to pressure cook (normal/high) for 16 minutes.

4. Once the Instant Pot is done cooking, release the steam by moving the top pressure valve to "Venting." After steam has fully released, open the Instant Pot and remove squash with pot holders. Allow it to rest for 10 minutes (make sure it is about 10 minutes, the squash really hold the heat!)

5. Meanwhile, remove chicken breasts and place them on a plate. Leave the cooking liquid in the Instant Pot.

6. Turn the Instant Pot setting to saute, and saute the liquid for 6-8 minutes. Add cream cheese and cook for 2-4 more minutes, or until the cream cheese is melted and has reached your desired creamy consistency. (If the cheese mixture gets too thick add a little more chicken stock.)

Use two forks to shred the chicken and add back to the Instant Pot.

7. Cut the squash in half, spoon out the seeds and membrane, and use a fork to "shred" into spaghetti.

8. Top with buffalo chicken, and if desired garnish with chopped green onion, crumbled blue cheese or shredded cheddar cheese, chopped jalapeño and more Frank's Red Hot. (If you prefer you can remove the spaghetti squash from its shell and serve on plates.)

Buffalo Chicken Spaghetti Squash

This recipe can be found at: http://amp.tastemade.com/videos/buffalo-chicken-spaghetti-squash.html

Ingredients:

1 medium spaghetti squash

2 cups of cooked shredded chicken

1 cup freshly grated old cheddar

1/3 cup Frank's Red Hot sauce

2 tablespoons melted butter

1/3 cup green bell pepper

1/3 cup sour cream

1/3 cup chopped green onion

Salt and pepper, to taste

Ranch dressing

Extra grated cheese for topping

Serve with celery

Instructions:

Pre-heat oven to 400˚F and line a baking dish with foil. Slice spaghetti squash in half lengthwise and scoop out the seeds. Rub the inside of the squash with a drizzle of olive oil and place face down on the baking sheet. Roast for 40 minutes, or until tender.

Shred the chicken and add to a medium bowl along with the hot sauce, melted butter, sour cream, bell pepper, cheddar and half the green onion.

Once the squash has cooled enough to handle it, scrape the flesh using a fork and add it to the cheesy buffalo chicken mixture. Mix together and then add back to the empty squash skins. Top with a little more cheese and then bake at 350˚F for 20 minutes. Finish with chopped green onion and a drizzle of ranch dressing.

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